To make the pancake batter add the saffron into the milk and leave to stand at room temperature for 10 minutes. In a bowl sift the flour and add the salt and sugar. Form a well in the centre of the flour mix then add the 2 large eggs.
Add half the saffron and milk mix to the flour and eggs and whisk well until you have a thick smooth batter. Now add the remainder of the milk and whisk making sure there are no lumps. The consistency should be like pouring cream. Add a splash more milk if needed.
Leave the batter to rest for 20 minutes.
Heat a non-stick frying pan over a medium to high heat and add a little oil to the pan. Now add a small ladle of batter to the pan tilting the pan so you get an even thin layer covering the base of the pan. Return pan to heat and cook pancake for 30-40 seconds until golden.
You can now either toss the pancake to flip or use a palette knife to lift and turn the pancake by hand and then repeat the cooking process on the other side until golden. Remove from the pan to cool and repeat the cooking process with the remainder of the batter.
To make the filling
To make the filling add the clotted cream, crème fraiche and orange zest to a bowl and mix well.
In a separate bowl lightly whisk the cream and remaining saffron until you get soft peaks. Then add the whipped cream to the clotted cream mixture in two stages, until all is incorporated. Lightly whisk if needed to thicken.
To build your pancakes. Imagine your circular pancake is divided into four sections. Pipe or spread your cream filling into one quarter of your pancake spreading from the centre to the edge. Then fold the opposite side of your pancake over filling so you have a folded pancake that is half filled. Now fold the remaining part of the pancake over again so it resembles a filled cone or quarter pancake.
To serve, stack the filled pancakes and dust with icing sugar then drizzle golden syrup all over. Enjoy!
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